Heat the skillet, add Olive Oil (1 tablespoon) and add the Beet (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
Whisk Lemon Juice (1 tablespoon) through Fresh Parsley (1/4 teaspoon), stream in Olive Oil (1 tablespoon), whisk in Balsamic Vinegar (1 tablespoon). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
Top beets and greens with Sunkist Orange (1/4 cup), Apple (1/4 cup), Almonds (2 tablespoon), and Raisins (2 tablespoon).
Topped it with some Ricotta Cheese (1/4 cup) and drizzle with Honey (1/2 teaspoon).